Start making the Mediterranean cole sole by adding a 1 teaspoon and a half of salt to the thinly sliced cabbage and then, mix by hand. Set aside for at least 15 minutes.

To make the salad dressing and grilled fish recipe basting juice, use a pyrex–2 cup–mixing cup, then add the garlic, lemon juice of 2 lemons, juice of a 1/2 blood orange, dill and then a pinch of salt and then pepper. Note the total volume and then slowly drizzle in then same amount of extra virgin olive oil while mixing vigorously. Pour off half the total amount into a small container. Half will become the basting juice for the grilling fish while the other half will become the salad dressing (do not add the salad dressing to the cabbage until you are ready to serve the salad). Prepare The Fish

With a paper towel, pat dry all the rockfish. Then apply salt and pepper inside the body cavity. You can also apply pepper to the outside skin, but, please no salt. This ensures that the skin of the fish remains crispy and less likely to stick to bbq grill.

Cut 2 slits into each side of the rockfish in the thickest part of the meat. Add 4 blood orange wedges into the slits of the fish. Finally lather the entire fish, including its body cavity with olive oil. I use a basting brush for this job. In the end, add a couple of lemon wedges into the fish cavities and now you can start to grill the fish.

Cook the fish for 3-5 minutes on each side. After you the flip the fish, start basting each fish liberally. Check inside the gut cavity and take a look at the exposed meat for doneness. Finally Assembly

Now add the salad dressings to the cut cabbage and then mix. Create a bed of the cabbage salad on a separate serving platter while placing the grilled rockfish top of the salad. Serve with the grilled bread, and if you need to drink something…